Chile Verde Stacked Enchiladas with Eggs
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Ingredients
- 2 tablespoons vegetable oil plus more for frying tortillas
- 1 tablespoon unsalted butter
- 3/4 of a white onion halved and slivered (about 2 cups), plus more chopped for assembling the enchiladas
- 2 garlic cloves thinly sliced
- 1 tablespoon all-purpose flour
- 2 pounds fresh green chiles such as chilaca, California, Anaheim, New Mexico, or poblano roasted, sweated, peeled, seeded, and cut into 2-x-½-inch strips
- 1 teaspoon kosher or coarse sea salt
- 1½ teaspoons dried marjoram or 3 tablespoons fresh
- 2 cups chicken or vegetable broth
- 12 corn tortillas
- 8 Eggland’s Best eggs
- 6 ounces (1½ cups) shredded Mennonite, Chihuahua, or Monterey Jack cheese
- 2 tablespoons chopped fresh chives for garnish
To Prepare
- Heat the oil and butter in a large saucepan over medium heat. Add the slivered onion and cook, stirring occasionally, for 3-4 minutes until softened. Add the garlic, cook for another couple minutes, until the onion is completely wilted and the garlic has changed color. Stir in the flour, mix, and cook for another minute, until it smells a bit toasty. Add the chile strips, salt and marjoram, and cook for 3-4 minutes until moist but not wet. Stir in the broth, bring to a simmer and cook 5-6 minutes more. Remove from heat.
- Transfer the chile mixture to a blender and puree until completely smooth. Return the chile verde sauce to the same saucepan and keep warm over low heat.
- Heat ¼-inch oil in a large skillet over medium heat. Once hot, quick fry the tortillas, one at a time, 20-30 seconds per side, until lightly browned. The oil should be bubbling around the tortillas. Place on a paper towel covered plate to drain. Alternatively, you can heat the tortillas on a preheated comal or skillet set over medium heat.
- Separately, cook two sunny side up eggs per person to desired doneness.
- One by one, dip a tortilla in the chile verde sauce and place on a plate. Top with 2 tablespoons cheese and 1 tablespoon onion. Follow with the next tortilla and repeat a couple more times to make a stack with layers of cheese and onion in between. Top with more sauce, two eggs, and garnish with cheese, onions and chives.
Comments
8comments inChile Verde Stacked Enchiladas with Eggs
Coemella Cronin & John Wilson
Oct 16
While I was watching your show tonight, my hubby was making Chile verde enchiladas. He made his with poblanos and tomatillos from our garden, and added chicken plus everything else that you had in your recipe. He rolled his instead of stacking. We had so much fun comparing/contrasting the two of you at the same time. We liked the fact that you made a roux and we will definitely try the stacking method. We love your show and your style and Mexico. Muchas Gracias
Pati Jinich
Oct 23
This sounds like you guys had tons of fun, thanks for following y abrazos to both!
Carey vlardi
Oct 14
So I have a quick question hopefully you can answer this quickly. Can I make this sauce, ahead of time and heat it up later?
Pati Jinich
Oct 23
Absoluytely Carey, go for it!
Abel
Nov 03
I was channel surfing today and happened on your show. When you said “you could stack these (the tortillas) up to heaven,” it made me smile! I am now hooked on your show and recipes. I love that you put the fried egg on top of the enchiladas. That’s how I grew up having them. Thank you!
Pati Jinich
Nov 19
So happy to hear you found me Abel, welcome!
Larry Van Dyke
Oct 02
I loved this,but I used fresh eggs,thank Pati. 🥰
Pati Jinich
Oct 12
Happy to hear you liked it Larry!